I do hope some of you may recollect me mentioning that Cauliflower is one of my beloved vegetables, and after I found mini cauliflower and mini Romanesque cauliflowers it was love at first sight, in my mind, they run rings around even the baby courgettes and baby leeks! I mean they look like beautiful little green diamonds, such a beautiful shape, almost too pretty to be eaten!
I just had to bring these beauties home and rustle up something tasty and easy with them. I have written earlier about the many health benefits of cauliflowers and how they are an aid to weight loss. But here are some fun facts for you:
Every 100gm of cauliflower i.e 1 cup has:
- 25 calories
- Total Carbs only 5 grams
- Total Fat 0.1 grams
- Vitamin C – 77%
- Vitamin K – 20%
I have been obsessing with the idea of whole roasted Cauliflower and today I was craving something different for tea. I did not want to load on excess and unwanted calories and wasn’t interested in deep-fried stuff at all.
So I tweaked the original recipe and used fragrant baharat, a fabulous Middle Eastern with dried rose petals and hints of smoked paprika for a kick and roasted cumin. This simple snack makes for a perfect tea time treat especially if like me you are craving cauliflower bhajji/fritters ( bhajji in Marathi is a deep-fried vegetable fritter coated in spiced besan ie. chickpea flour)
I decided to dry roast two cauliflowers and coat two on the four mini cauliflowers just to see how the taste varies when coated with a greek yoghurt marinade.
- 2 baby cauliflowers
- 2 baby Romanesco broccoli or the Romanesque cauliflower
- 3 large heaped tablespoons Greek yoghurt
- 3.5 tsp baharat
- 2 tsp dukkah
- In a small bowl add 2 tbsp Greek yoghurt and add and mix well 2 tsp baharat
- Pick one each of the baby cauliflower and the baby Romanesco broccoli or the Romanesque cauliflower and coat it completely with the seasoned yoghurt marinade.
- Place them onto a baking tray.
- Then take the remaining baharat in another dry small bowl and coat the other 2 cauliflowers thoroughly.
- Bake in a preheated oven for 20 minutes at 180° C
- Make a quick dip with the remaining yoghurt topped with dukkah
- Serve with hot Turkish tea for a Mediterranean Treat.